Experience a world of scents and flavours, effortlessly combining the earth and the sea, with a vast 45 years of cooking pursuits, undying fiery passion for cuisine and a strong pride in Brittany’s food heritage, produce and traditions.

Chef Patrick Jeffroy earned his first Michelin Star back in 1984, as chef of the restaurant L’Europe in Morlaix, and won immediate recognition and acclaim for his revolutionary recipes. In 2001, he received the first Michelin Star for his restaurant in Carantec and a second the following year, for both his classicism and ingenuity.

For The St. Regis Bangkok, Chef Patrick has designed adivine display of his culinary feats. Both menus begin with celeriac and lemon blinis, with seabream, celeriac remoulade and green apple gelée. A taste of Brittany is found in his mussel soup with saffron and salmon roe, while evidence of his travels are witnessed in his pressed crab with coconut milk, curry, artichokes and wakame. Returning to France, guests experience his turbot and herb butter with a delightful potato candy. His duck suprême is to die for with daikon, vegetables and wine-laced pear. The dinner menu also sees lobster colluding with dashi and parsnip cream for a decadent interlude, as well as chef’s version of Champagne and caviar, by way of a scallop tartare.